• Connect with us
  • Connect with us on Facebook
  • Connect with us on YouTube

It's All About Great People. Call Us: 780.468.1568

Chef's Corner

Colcannon Traditional Irish Dish

March 16, 2017

Picture2

Ingredients

2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 lg onion, chopped

1/ cup milk

Salt and pepper to taste

1/4 cup butter, melted

Directions

Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a cover on the pan helps the vegetables cook faster.

Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in center and pour in the melted butter. Serve immediately.

 


Italian Love Cake

March 16, 2017

Picture1

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 2 pints partially skimmed ricotta cheese
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup milk
  • 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

4.  Blend pudding mix and milk until thickened. Blend in whipped topping.

Spread over cooled cake.

 


Brie Cheese New Year’s Appetizer

January 11, 2017

“A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute cheese spread for the preserves. Baking times are the same for the substitution,”

Ingredients

1 (8 oz) wheel Brie cheese

3 tbsp. apricot or peach preserves

1/2 (17.5) package frozen puff pastry, thawed

1 egg white

Directions

1. Preheat oven to 350 F. Lightly grease a cookie sheet.

2. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread preserves on (the cut side) half of one circle of Brie. Make a sandwich out of the 2 halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cookie sheet so the seam is on the bottom. Brush the puffed pastry with egg white.

3. Bake for 30 minutes, or until pastry is golden brown.


Black Bean Brownies Courtesy of Allen

December 1, 2016

1 15 oz can black beans, rinsed and drained

3 eggs

1/4 c butter, melted

1 tsp vanilla

3/4 c sugar

1/2 tsp salt

1 tsp baking powder

1/2 c cocoa

—————————

1/2 c chocolate chips

Puree beans, eggs, vanilla and butter in food processer until smooth. Add sugar, salt, baking powder and cocoa and pulse to combine. Spread in greased 8 x 8 baking pan. Sprinkle with chocolate chips. Bake at 350F for 25-30 minutes.

*Gluten free

**Swap the butter for margarine or oil to make lactose free

These are awesome and you would never know they’re made with black beans!!

Courtesy of Allen – Cook at Camp 61


Cynthia’s Cranberry Meatballs

February 19, 2016

cranberry-glazed-meatballs

Ingredients

2 eggs

1 cup cornflake crumbs

1/3 cup ketchup

2 tbsp soya sauce

1 tbsp parsley flakes

2 tbsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 lbs ground beef

Sauce

1 16 oz can cranberry sauce

1 cup ketchup

3 tbsp brown sugar

1 tbsp lemon juice

Directions

In a bowl, combine meatball ingredients. Shape into 72 balls. Place on pan and bake for 20 to 25 minutes at 350 ºF or until done. Drain on paper towels. In a saucepan, combine sauce ingredients. Stir constantly until the cranberry sauce is melted. Add meatballs and heat through.

These are too die for!


Tim’s Lemon Bars

January 19, 2016

images

Ingredients

1 cup flour

1/2 cup butter, softened

1/4 cup icing sugar

1 cup granulated sugar

2 tsp lemon peel

2 tbsp lemon juice

1/2 tsp salt

2 eggs

Directions

Heat oven to 350 º F. I a small bowl mix butter, flour and icing sugar.

In another bowl beat remaining ingredients with a mixer on high speed for about 3 minutes or until light and fluffy. Pour over hot cooked crust.

Bake for 20 – 25 minutes until almost no mark is left when touched. ( I like to leave it a little softer for a creamier texture). Cool for about an hour and cut and sprinkle icing sugar on top.

Enjoy!


Eggnog Cheesecake Courtesy of Melinda

December 18, 2015

Ingredients

1 cup graham crumbs                                                 3 tbsp all-purpose flour

2 tbsp white sugar                                                       3/4 cup eggnog

3 tbsp melted butter                                                    2 eggs

3 (8 oz) packages cream cheese, softened          2 tbsp rum extract

1 cup white sugar                                                       1 pinch ground nutmeg

Directions

Preheat oven to 325ºF

In a medium bowl combine graham crumbs, 2 tbsp sugar and the melted butter. Press into the bottom of a 9 inch spring form pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425ºF

In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture onto cooled crust.

Bake in preheated oven for 10 minutes.

Reduce heat to 250ºF and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

 

 


Simple Marinated Grilled Chicken | Courtesy of Jesse at Camp 140

December 17, 2015

Ingredients

2 cups oil                                                              3 cloves garlic

1/2 cup lemon juice                                           1/4 onion

1/2 cup vinegar                                                  salt and pepper to taste

Directions

Using food processor, toss garlic and onion and puree. Add rest of ingredients until mixed thoroughly.

Thaw one case of chicken breasts (20) and once thawed cover with marinade for four hours in the refrigerator.

Preheat grill and when the chicken has been marinated, place on the grill at a 45 degree angle until marks are very present. Flip chicken breast and mark the other side.

Place chicken on a baking sheet once marked. Bake for roughly 20 minutes at 350°F or until chicken has an internal temperature of 175°F.


Tomato Basil Soup courtesy of Troy H

April 16, 2015

Ingredients:

1/4 cup butter

1/4 cup olive oil

1 1/2 cup chopped onion

3 lbs tomatoes – cored, peeled and chopped

1/2 cup fresh basil leaves

salt to taste

ground black pepper to taste

1 litre chicken broth

1 cup heavy cream

Directions:

Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until transparent. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low and continue cooking for 15 minutes.

Transfer soup to a blender and blend until smooth. Return to the pot and bring to a boil. Reduce heat to low and gradually mix in the heavy cream. Pour soup through a fine mesh strainer before serving.

If you want, grate some feta cheese and add for a creamier soup.

ground black pepper to taste

1 lt cicken broth

1 cup heavy cream

Directions:

Heat the butter and olive oil in a large pot over medium heat.


Chocolate Haystacks

February 2, 2015

Haystacks[1]

Ingredients:

4 cups of sugar

1 cup butter

1 cup cocoa

1 cup milk

6 cups rolled oats

1 cup coconut

2 tsp vanilla

 

Directions:

Mix sugar, butter, cocoa and milk in a medium size pot.

Bring to a boil and cook for 3 minutes.

Turn off the burner, then add oats, coconut and vanilla, mix well.

Bring to a boil and cook for 3 minutes.

Turn off the burner, then add oats, coconut and vanilla, mix well.

Drop by using a tablespoon onto parchment paper and let cool.

For a tasty variation, try recipe with toasted oats and toasted coconut.